Author(s): Cortez Vieira, M. M.; Ho, P. [Editors]

Correspondence address: Univ. do Algarve, Faro, Portugal

Publisher address: Customer Service Cent. GmbH, Haberstr. 7, 69126 Heidelberg, Germany; Springer. Tel. +49 6221 345-4301. Fax +49 6221 345-4229. www.springer.com. Price EUR 66.95, USD 99.00, CHF 111.50, GBP 49.50

Publication Year: 2009

Language(s): English

ISBN: 9780387335131

This book, the 5th volume of the ISEKI-Food book series, discusses experimental protocols used in unit operations and food processing. It is written for libraries, researchers and students, and contains 20 chapters divided into 3 parts. The 1st part, Conversion operations, contains 7 chapters: Mixing – determining mixing parameters; Filtration I – determining filterability of suspensions; Filtration II – using a plate-and-frame filter; Centrifugation – separating cream from milk; Concentration – direct osmotic concentration of liquid foods; Osmotic dehydration – vacuum impregnation of fruit; and Expression – extraction of pumpkin oil. The 2nd part, Preservation operations, contains 9 chapters: Dehydration I – tray drying of apples; Dehydration II – mass balances on a combined air-microwave drying process; Spray drier – atomization of milk; Operating a fluid bed drier; Freeze drying foods; Determining freezing times of food with a plate freezer; Comparing air blast and fluidized bed framing; Pasteurization with a plate heat exchanger; and Sterilization in cans. Part III, Food processing operations, contains 4 chapters: Ingredients in infant foods – pregelatinized amaranth flour using a drum dryer; Wheat crisps – extrusion cooking technology; Semolina – milling and sieving; and Semi-hard cheese – cheese making technology. Annexes are also included.

Section: Engineering

Keywords: BOOKS; FOODS; PROCESSING

Pages: xx + 190pp.

Book

Accession number: 2010-06-Ea0503

Date added: 29-Mar-2010

This record is taken from FSTA® - Food Science and Technology Abstracts, the leading database of the world's literature relevant to food science, food technology, and food-related human nutrition.
Click here to learn more about FSTA and how to access it.